1. Remove the spine and spine of the half herring.
2. Pull out a long piece of 1 cm wide with a knife along the body of the fish.
3. Don't cut it off, let it connect at the fish skin.
4. Then oblique blades produce thin and long strips.
5. Also don't cut it off, let it connect at the fish skin.
6. Pull up the fish skin by hand, you can see the fish sticks hanging down one by one.
7. After rinsing to remove the blood, put a small spoonful of cooking wine and green onion ginger in a bowl to soak for a while to remove the smell.
8. Squeeze the water, put the starch and custard powder into the powder, and fry it in a frying pan over medium heat.
9. Change the fire to re-explode and fish out.
10. Heat the pot, add a little oil, add the clear soup, tomato paste, sugar, salt, and fruit vinegar to make the sauce, add the gorgon powder to thicken, add a little hot oil and stir well.
11. Pour it on the fish.
